– i usually stop baking when an inserted skewer still has some crumbs hanging on it (refer to picture above). personally i find that it yields moist cakes
烘焙黄油／磅蛋糕时，（我）往往都在插入的竹签还带着少许蛋糕碎时就停止烘焙（见上图）。发现如此烤出来的蛋糕比较湿润

(6) Comments

Chloe (July 9, 2016)

Hi Victoria . How are you? This looks so good. Question. I don’t have black sesame paste but I have black sesame powder. Can I mix the black sesame powder with some water/milk to get the paste ? But I do have the regular white sesame paste. Which do u think I should use to yield better aroma. Thanks as always. Chloe

Hey Chloe how are you? Ok u just asked the same question as the Chinese reader above and I have to say unfortunately no. Black sesame paste has quite a different consistency from mixing powder with water as the paste is a pure one grounded from the seeds which is ultimately pretty oily and does not contain water. If I want to be easy I can say go ahead and try substituting by making your own paste but in this case I think it will affect the outcome of the cake. Hence I will have to say you may like to put aside this recipe for now 🙁